The next time you get a crunchy, salty craving you might try making kale chips.

They are so easy to make and tasty it’s almost ridiculous. You simply tear a bunch of kale into bite sized pieces, coat in oil and seasoning, and bake for about 15 minutes. If you’ve signed up for a CSA (community supported agriculture) share this summer you’ll thank me in a few weeks when kale starts to arrive by the bagful.

The great thing about kale chips is you can play around with flavorings. Try adding a dash of cumin or garlic salt. Or you can use a seasoned oil. I have some Australian macadamia nut oil in my cupboard and this ended up being a delicious choice. I also toasted sesame seeds and sprinkled them on top. Use a crunchy salt like sea salt or kosher salt for added texture.

Serve kale chips either as a novel snack or as a side to a vegetarian meal. I added my kale chips to a dinner of Parmesan-flavored couscous, mixed with steamed asparagus, sun dried tomatoes, and topped with slivered almonds. Any leftover kale chips can be crumbled and added to salads or soups as a flavor boost.

Do you have a favorite summer salad? Enter the Stir It Up! "Summer Salad Recipe Contest" and win the chance to share it with our readers! Click here for more information on how to submit your recipe.

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